Fish

Centre Cut

Centre-cut skipjack fillet is the thick midsection—even thickness for portions and pan work. Pat dry, season, cook just opaque. Pin-bone before service. stop at just-opaque; residual heat finishes the centre. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Centre CutFine GrainLeanPortionPrep Ready

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 135

Amount per 100 g

Total Fat 4.95 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 1.98 g
Cholesterol 53.9 mg
Sodium 82.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.7 g
Water 72.5 g

Detailed nutrients

Energy 135 kcal
Water 72.5 g
Protein 19.7 g
Fat 4.95 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.98 g
  - Omega-3 0.79 g
Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.84 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 466 mg
- Major Minerals 464 mg
  - Calcium 51 mg
  - Sodium 82.3 mg
  - Potassium 331 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.84 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.28 · Potassium: 331 · Calcium: 51 · Iron: 1.5 ·

Centre Cut of Skipjack: composition reflects this culinary part relative to the whole ingredient.

History

1500

Fillet and portion packs of skipjack became standard supermarket seafood, including named centre cut portions.

1700

Coastal fisheries and markets sold skipjack whole and in pieces long before industrial freezing, including named centre cut portions.

2010

Ice, rail and trawler fleets moved skipjack inland as everyday protein, including named centre cut portions.